When Daniel Bruce opened the wine-focused Meritage at the Boston Harbor Hotel in 2002, he took a different approach to menu structure. Rather than divide items into appetizers and entrées, he uses six wine-based categories into which the various dishes fall. A plate of cod, for example, might fall under the “light white” heading, while ostrich is listed under “spicy reds.” Bruce recently spoke about his menu development process. How did this idea of pairing food to ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.